Cattle By: Kristi Hart Livestock Evaluation. Objectives Identify ideal structure, soundness, finish....

CattleBy: Kristi Hart

Livestock Evaluation

Livestock Evaluation

Objectives

Identify ideal structure, soundness, finish.Describe an ideal market steer.

Slaughter Cattle EvaluationTerms for understandingMuscle - red meat for human consumptionFinish (quality) – amount of fat covering

the carcass of a market animal *ANIMALS *ANIMALS ALL FINISH FROM FRONT TO BACK*ALL FINISH FROM FRONT TO BACK*

Correctness – applies to the structural ability of an animal to carry muscle

All market animals evaluated on theses three traits

Slaughter Cattle EvaluationHow does one go about evaluating market animals ?

All animals are evaluated on three traits

Musclefinish (quality)Correctness

Slaughter Cattle EvaluationHow does one evaluate muscle, finish (quality), & correctness ?

Visual observation from three views

FrontSideRear

Slaughter Cattle EvaluationQuality Grades of Slaughter CattlePrimeChoiceSelectStandard

These grades are in order from highest quality to lowest quality

Slaughter Cattle EvaluationQuality Grades of Slaughter CattlePrime

Choice

Slaughter Cattle Quality GradesSelect

Standard

Slaughter Cattle Quality Grades

The more marbling in the red meat, the higher the quality grade

The amount of marbling is in direct relation to the amount of fat covering the Steer, The fatter the animal the more marbling it has, usually!

Prime Choice Select Standard

Slaughter Cattle Quality Grades

The ideal grade for slaughter cattle is;

Prime Choice Select Standard

Slaughter Cattle EvaluationSo, you evaluate finish, muscle, & correctness at each of the three viewsFrontSideRear

Slaughter Cattle EvaluationFront View - Finish

Fullness in the brisket

Excess fat through the neck

Slaughter Cattle EvaluationFront View - Muscle

Width in the chest floor

Substance of bone

Muscle in forearm

Slaughter Cattle EvaluationFront View - Correctness

Width in the chest floor

Standing straight and solid on front legs

Do the feet toe out or toe in?

Slaughter Cattle EvaluationSide View - Finish

Amount of fat covering the last two ribs

Excess fat through the flank

Slaughter Cattle EvaluationSide View - Muscle

Amount muscle in the forearm

Length of muscle in the rear end

Slaughter Cattle EvaluationSide View - Correctness

Straightness of the lines; back, hips, & underline

Do want legs to far under the steer

Or to be too “post” legged

Slaughter Cattle EvaluationRear View - Finish

Square ness (shelving at the top of the rear end)

Square ness (shelving at the Bottom of the rear end)

A smooth round shape is correct

Slaughter Cattle EvaluationRear View - Muscle

Width through the center portion of the rear (stifle)

Length of muscle-especially in the lower quarter

Width of top

Slaughter Cattle EvaluationRear View - Correctness

Does the animal stand on feet correctly?

Or does he severely toe in or toe out

Slaughter Cattle EvaluationLets Judge a class of 4 Steers. Place them in order of best to worst, for example 2-1-3-4 or 4-1-2-3

Slaughter Cattle EvaluationIt’s probably best to place them from all views, considering all traits, then put a final placing on the animals                                                                       

Slaughter Cattle EvaluationLets Judge!!!!!!!!!

Slaughter Cattle EvaluationAngus Steers – Front View

Slaughter Cattle EvaluationAngus Steers – Side View

Slaughter Cattle EvaluationAngus Steers – Side View

Slaughter Cattle EvaluationAngus Steers – Side View

Slaughter Cattle EvaluationAngus Steers – Side View

Slaughter Cattle EvaluationAngus Steers – Composite Side View

Slaughter Cattle EvaluationAngus Steers – Rear View

Slaughter Cattle EvaluationAngus Steers – Teachers Placings4-3-2-1

Review

Objectives

Identify Ideal structure, soundness, finishDescribe an ideal market steer.

Slaughter Cattle EvaluationThe End !